Firstly, we are going to make the crust by combining graham crackers, brown sugar, and melted butter together. After mixing them thoroughly, we will press them down evenly on a 9 or 10-inch pie pan using the back of a cup to make sure the crackers are aligned. Leave to chill until we prepare the filling.
In a stand mixer, start mixing the pudding mix with the heavy cream until they are well blended.
Add the cool whip to the mix and start mixing on low till the mix fluff more and become well incorporated together. Spread the filling on the crust evenly, cover with a plastic bag and chill in the fridge for 4-8 hours.
Prepare the toppings by mixing, using an electric mixer, the powdered sugar, vanilla extract, and heavy cream in a pre-frozen metal or glass bowl for 4-5 minutes till the whipped cream form.
Scoop out the chocolate pie and add some whipped cream and chocolate flakes. Enjoy.